JP2002176930A - Dispensing part structure of ice cream dispenser - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dispensing part structure of an ice cream dispenser capable of dispensing a definite amount of ice cream independently of the operator and temperature. SOLUTION: A valve 40 is lifted to form a constant volume chamber 50 and a dispensing switch 52 is turned on to press an ice cream bag 32 by tilting a lever 41 downward, and ice cream is pushed into the constant volume chamber 50 through an outlet 38 of a connection pipe 35. When the constant volume chamber 50 is filled with the ice cream to begin the downward extrusion of the ice cream from the dispensing port 47, the lever 41 is tilted upward to turn off the dispensing switch 52, lower the valve 40 and discharge the ice cream in the constant volume chamber 50 completely through the dispensing port 47.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dispensing unit structure of a dessert dispenser, and more particularly to a dispensing unit structure capable of dispensing a fixed amount of frozen dessert.

[0002]

2. Description of the Related Art FIG. 3 shows the entire structure of a conventional frozen dessert dispenser. A cooler 2 and a fan 3 in the refrigerator are provided on the ceiling in the freezing room 1.
, A refrigerator 5 connected to the cooler 2 is disposed in the machine room 4. Air in the refrigerator sucked through a duct 6 provided on the inner surface of the freezer compartment 1 is cooled by the cooler 2 and circulated and supplied into the freezer compartment 1 by the fan 3 in the refrigerator. The temperature is maintained such that frozen desserts such as ice cream can be stored in a pourable state.

[0003] When the cock 7 is opened, the valve body 8 rises to open the front end of the communication pipe 9, and the outlet switch 1 is opened.
When 0 is turned on, the pump 11 in the machine chamber 4 is driven in the forward direction, and the brine 13 is supplied from the brine tank 12 to the pressure chamber 15 below the cylinder 14 as indicated by the solid arrow. As a result, the piston 16 rises and the frozen dessert bag 17 loaded in the upper portion of the cylinder 14 is compressed, and the dessert 19 flows out from the outlet 18 of the dessert bag 17, passes through the communication pipe 9, and is discharged from the spout 20. . When the cock 7 is closed, the outlet switch 10 is turned off and the pump 1 is turned off.
At the same time as 1 stops, the valve body 8 descends, the outlet of the communication pipe 9 is closed, and the pouring of the frozen dessert 19 is stopped. Frozen dessert bag 1
When all of the frozen dessert 19 in the 7 has been poured, the pump 11 is driven in the reverse direction by the operation of the operation panel 21, and the brine 13 is returned from the pressure chamber 15 of the cylinder 14 to the brine tank 12 as indicated by the dashed arrow. Then, the piston 16 descends. In this state, the lid 22 of the cylinder 14 is opened and the frozen dessert bag 17 is replaced.

[0004]

Actually, an operator pours out an appropriate amount of frozen dessert 19 into the container 23 and sells it. However, after the cock 7 is opened to start pouring out the dessert 19, When the operator determined that the amount was appropriate, the cock 7 was closed to complete the dispensing of the frozen dessert 19. For this reason, there is a problem that a difference occurs in the amount of the frozen dessert 19 poured into the container 23 depending on the operator. In addition, the viscosity of the frozen dessert 19 varies depending on the storage temperature of the frozen dessert bag 17, and when the temperature is high, the dispensing speed is high because the viscosity is low, and when the temperature is low, the dispensing speed is low because the viscosity is high. Is known to be. Therefore, even if it is the same operator, the dispensed amount of the frozen dessert 19 varies depending on the temperature inside the refrigerator of the frozen dessert dispensing apparatus. Further, when the frozen dessert bag 17 is replaced, the temperature of the frozen dessert 19 inside the bag may be different before and after the replacement. In this case, even if the inside temperature of the frozen dessert dispensing apparatus is the same, Of the chilled dessert 19 was uneven.

The present invention has been made to solve such a problem, and a dispensing apparatus for dispensing a frozen dessert which is capable of dispensing a fixed amount of frozen dessert regardless of differences in operators and differences in temperature. It is intended to provide a partial structure.

[0006]

According to the present invention, there is provided a dispensing portion structure of a frozen dessert dispensing apparatus in which a dispensing passage is connected to an outlet of a frozen dessert bag through a communication pipe, and a tip of the dispensing passage is poured. An outlet is formed, and when the dessert is poured, the valve retreats the pouring passage to open the communication pipe outlet, and when the dessert is stopped, the valve advances the pouring passage to close the communication pipe outlet. In the pouring portion structure of the pouring device, when the valve body is retracted, a fixed volume chamber having a volume corresponding to a single volume of the frozen dessert is formed in the pouring passage, and the fixed volume chamber is filled with the frozen dessert. A fixed amount of frozen dessert is poured by advancing the valve body when pushed out from the spout. Preferably, the cross-sectional area of the metering chamber is
It is set larger than the cross-sectional area of the communication pipe and larger than the cross-sectional area of the spout.

[0007]

Embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 shows a pouring section structure of a frozen dessert pouring device according to an embodiment of the present invention. A cylinder 31 is provided in the freezer compartment, and a frozen dessert bag 32 is loaded in the cylinder 31. An outlet 33 of the frozen dessert bag 32 is fitted into an inlet of a substantially horizontal communication pipe 35 that passes through an opening / closing heat insulating door 34 attached to the front of the freezer compartment. A pouring section 3 is provided on the front surface of the opening and closing heat insulating door 34 so as to cover the communication pipe 35.
A substantially vertical pouring passage 37 is opened in the pouring portion 36, and the outlet 38 of the communication pipe 35 communicates with the pouring passage 37 from the side thereof. Each of the communication pipe 35 and the discharge passage 37 has a circular cross-sectional shape.

A valve body 40 having a substantially cylindrical shape and two O-rings 39 fitted on the outer periphery thereof is inserted into the pouring passage 37 so as to be movable up and down. The valve body 40 is configured to move up and down in the pouring passage 37 via the rod 42 by operating the cock 41, and concentrically project with the protrusion 43 at the bottom thereof so as to project downward. Surfaces 44 and 45 are formed. A cap 46 is detachably attached to the lower end of the pouring passage 37. The cap 46 includes a substantially disc-shaped upper plate portion 48 having a spout 47 opened at the center thereof, and a cylindrical portion 49 projecting downward from the periphery of the spout 47. The upper plate portion 48 has a conical surface that is depressed downward so as to be in close contact with the conical surfaces 44 and 45 of the valve element 40 when the valve element 40 is lowered. As shown in FIG. 1, when the valve body 40 is located at the uppermost position in the pouring passage 37, a space surrounded by the bottom of the valve body 40, the pouring passage 37, and the upper plate portion 48 of the cap 46. Defines the quantitative chamber 50. The fixed amount chamber 50 is configured to have a volume corresponding to the amount of one shot of frozen dessert. Further, the constant volume chamber 50 is set to have a cross-sectional area larger than the cross-sectional area of the communication pipe 35 and larger than the cross-sectional area of the spout 47.

An operation panel 51 is mounted on the upper side of the pouring section 36 and in front of the heat-insulating door 34, and a pouring switch 52 is provided below the operation panel 51. Further, a switch push-up plate 53 is attached to an upper end of the rod 42 above the valve body 40 by a bolt 54.

Next, the operation of the dispensing part structure of the frozen dessert dispensing apparatus according to this embodiment will be described. As shown in FIG. 1, when the cock 41 is tilted downward and opened,
The valve body 40 rises to the uppermost position in the discharge passage 37 via the rod 42, the outlet 38 of the communication pipe 35 is opened, and the bottom of the valve body 40, the discharge passage 37 and the upper plate of the cap 46 are opened. 48 form a metering chamber 50. At this time, the tilting of the cock 41 pushes up the switch push-up plate 53 via the rod 42, turns on the ejection switch 52 attached to the operation panel 51, drives the pump (not shown), and moves the brine to the cylinder 31. The piston is supplied to the lower part, and the piston rises, and the frozen dessert bag 32 loaded in the upper part of the cylinder 31 is compressed.

As a result, the frozen dessert stored in the dessert bag 32 is transferred from the outlet 33 of the dessert bag 32 to the communication pipe 3.
5, and is pushed out from the outlet 38 of the communication pipe 35 into the quantitative chamber 50. In this way, the frozen dessert gradually becomes a fixed quantity room 50.
Is filled in. Some frozen desserts are spout 4 of cap 46
7, the frozen dessert has a viscosity and is not yet pushed downward from the spout 47. Since the frozen dessert bag 32 in the cylinder 31 continues to be compressed while the cock 41 is tilted downward, when the inside of the fixed quantity chamber 50 is filled with the frozen dessert, the frozen dessert pushed out from the outlet 38 of the communication pipe 35 to the fixed quantity chamber 50 , The frozen dessert starts to be pushed downward from the spout 47.

Therefore, the operator is required to operate the cylindrical portion 4 of the cap 46.
When it is confirmed that the frozen dessert has begun to appear from the lower end of 9, the cock 41 is tilted upward to perform the closing operation. When the cock 41 is tilted upward by a predetermined amount, the switch push-up plate 53 is lowered via the rod 42, the pouring switch 52 is turned off, the pump (not shown) is stopped, and the compression of the frozen dessert bag 32 ends. . Thereby, the frozen dessert is not supplied from the outlet 38 of the communication pipe 35 to the fixed quantity chamber 50. Meanwhile, cook 4
1 upwardly moves the valve body 40 located at the uppermost position in the pouring passage 37 downwardly.
The frozen dessert filled therein is pressurized and pushed downward from the spout 47. Thereby, as shown in FIG.
The frozen dessert 55 is arranged in the container 56 below the outlet 47.

Further, the upward movement of the cock 41 proceeds,
When the valve body 40 is lowered to the lowermost portion in the pouring passage 37, the conical surfaces 44 and 45 of the valve body 40 come into close contact with the upper plate portion 48 of the cap 46, and the projection 43 of the valve body 40 is moved out of the spout. 47, all the frozen desserts in the fixed quantity chamber 50
7 into a container 56. In this way, the frozen dessert 55 in an amount determined by the volume of the fixed amount chamber 50 is provided in the container 56. The operator recognizes that the dispensing of the frozen dessert has been completed by the fact that the frozen dessert has stopped flowing out of the outlet 47.

Even if the viscosity of the frozen dessert differs due to the difference in temperature, the frozen dessert is not poured out from the spout 47 unless the inside of the fixed quantity chamber 50 is filled with the frozen dessert. It is possible to prevent a variation in the amount of pour out. Since the speed of serving the frozen dessert can be adjusted by the speed of the upward tilting operation of the cock 41, the serving can be arbitrarily performed by each operator according to the skill level of the operator. At the time of maintenance such as cleaning of the apparatus, after removing the cap 46 from the pouring section 36, the cock 41, the bolt 54 and the switch push-up plate 53 are removed from the rod 42, and the rod 42 is pushed down to thereby lower the valve body 40.
Can be separated from the pouring passage 37 of the pouring section 36.

By changing the thickness of the valve body 40 in the elevating direction, the volume of the metering chamber 50 defined in the pouring passage 37 can be adjusted. Therefore, if a plurality of valve bodies 40 having different thicknesses are prepared in advance, it is possible to easily change the dispensing amount of frozen dessert at one time. The communication pipe 35 and the pouring passage 37 each have a circular cross-sectional shape,
It is not limited to this, and may have any cross-sectional shape. Although the cock 41 was compactly formed by fixing the thin rod 42 on the upper part of the valve body 40, the present invention is not limited to this. It may extend.

[0016]

As described above, according to the present invention, when the valve body is retracted, a fixed volume chamber having a volume corresponding to a single volume of the frozen dessert is formed in the flow channel when the valve is retracted. Since the valve body is advanced when the room is filled with the frozen dessert and pushed out from the spout, a fixed amount of the dessert can be dispensed regardless of the difference of the operator and the difference of the temperature.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view showing a state of a pouring section structure of a pouring device according to an embodiment of the present invention at the time of pouring frozen dessert.

FIG. 2 is a cross-sectional view showing the state of the pouring section structure of the pouring device according to the embodiment when the pouring of the frozen dessert is completed.

FIG. 3 is a sectional view showing the entire structure of a conventional frozen dessert dispensing apparatus.

[Explanation of symbols]

31 cylinder, 32 frozen dessert bag, 33 outlet, 3
4 Insulated door, 35 communicating pipe, 36 outlet, 37 outlet, 38 outlet, 39 O-ring, 40 valve, 41
Cock, 42 rod, 43 protrusion, 44, 45
Conical surface, 46 cap, 47 spout, 48 upper plate, 49 cylindrical part, 50 metering chamber, 51 operation panel,
52 Discharge switch, 53 Switch push-up plate, 54 bolt, 55 frozen dessert, 56 containers.

Claims (2)

[Claims] 1. A spouting passage is connected to an outlet of a frozen dessert bag through a communication pipe, and a spout is formed at a tip of the spouting passage. When the dessert is poured out, a valve body moves backward in the spouting passage. When the valve is retracted, the opening of the communication pipe is opened and the valve body moves forward in the pouring passage to close the communication pipe outlet when the ice confection is stopped. A fixed quantity chamber having a volume corresponding to the amount of one shot of frozen dessert is formed in the passage, and the fixed quantity chamber is filled with the frozen dessert and the valve body is advanced when pushed out from the spout, whereby a fixed quantity of frozen dessert is poured. A dispensing part structure of a frozen dessert dispensing device characterized by being dispensed. 2. The dispensing part structure of a device for dispensing frozen desserts according to claim 1, wherein a cross-sectional area of the metering chamber is larger than a cross-sectional area of the communication pipe and larger than a cross-sectional area of the spout.